Restaurant Manager

14th & V; Washington (District of Columbia); On-site; USD 65,000 - 68,000; Full time

Job summary

14th & V in Washington, DC is looking for an ambitious Front-of-House Manager to oversee restaurant operations. The role includes managing staff, resolving customer complaints, and ensuring quality service. Candidates must have at least 2 years of experience in a similar role, strong communication skills, and be available for evening and weekend shifts. The position offers a full-time salary range of $65,000 to $68,000, plus opportunities for performance-based increases.

Qualifications

• At least 2 years as a Front-of-House/Floor Manager in a full-service restaurant.
• Strong communication skills to train and motivate employees.
• Current food safety and alcohol awareness certifications or ability to obtain them.

Responsibilities

• Serve as an Advocate for the Busboys and Poets brand.
• Evaluate employee performance and resolve grievances.
• Investigate and resolve guest complaints.

Skills

Team-building

Customer service

Time management

Technical aptitude

Education

High school diploma or GED

Hospitality/restaurant management certification or degree

Tools

Excel

Web-based apps

Mobile apps

Job description

Overview

Busboys and Poets is seeking an ambitious, hardworking, people-centric individual with proven experience managing across departments as a Front-of-House Manager. This is a full-time, exempt, salaried position with a 50-hour work week. Starting salary is $65,000 to $68,000; all positions are offered at the entry-level rate with consideration for annual increases based on performance assessments.

Job Type and Salary

Job Type: Full-time, Exempt, Salaried / 50 hour work week.

Starting Salary: $65,000-$68,000.

Responsibilities

• Serving as an Advocate for the Busboys and Poets brand.
• Upholding Busboys and Poets standards for employee performance and guest service.
• Promoting cooperative effort, a team spirit, and good morale among employees.
• Coaching and developing other staff members for promotion.
• Evaluating employee performance, resolving personnel problems or grievances, and ensuring proper documentation in employee files.
• Conducting and attending staff meetings (preshifts daily, manager meetings weekly) and coordinating training for new hires.
• Working closely with other Managers and the General Manager to ensure effective business operations.
• Investigating and resolving guest complaints regarding food quality, service, or accommodations with polite, friendly, and high-quality customer service.
• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds.
• Understanding and coaching on all software, including payroll, POS, waitlist, accounting, and scheduling.
• Managing one or more department schedules as needed.
• Monitoring compliance with health and fire regulations.
• Arranging for equipment maintenance and repairs, coordinating services such as waste removal and pest control, and ordering and purchasing equipment and supplies.
• Counting money and making bank deposits.
• Reviewing financial statements and sales reports to gauge productivity and achieve daily, weekly, and monthly sales goals.
• Serving as point of contact for vendor account issues, skipped invoices, and credits.
• Coordinating with Kitchen Managers to maintain cleanliness, sanitation, and safety standards.
• Managing seamless execution of events with support from the Events Team.
• Ensuring the cleanliness of the space.
• Performing daily inspections and periodic audits to check equipment safety and proper food cooking, and seeking support when equipment is not functioning.
• Assisting with duties of other employees when necessary due to absences or high volume.
• Maintaining working knowledge of all menu items, products, and production procedures.
• Performing some food preparation or service tasks as needed (e.g., cooking, clearing tables, serving food and drinks).
• Performing other work-related duties as assigned.

Requirements

• Served as a Front-of-House/Floor Restaurant Manager at a full-service restaurant for at least 2 years.
• High school diploma, GED, or demonstrated reading and math skills; hospitality/restaurant management certification or college degree preferred.
• Strong team-building and communication skills to train and motivate employees.
• Excellent customer service, treating guests like family.
• Strong time management and accuracy to manage multiple duties; strong technical aptitude and computer skills (e.g., Web-based apps, mobile apps, Excel, Word).
• Willingness to work evenings, weekends, and holidays as required.
• Ability and commitment to meet deadlines, even during high-volume periods.
• Must have current licensure (Food Safety, ABRA, ServSafe, Alcohol Awareness) or be able to acquire appropriate licensure for the jurisdiction within 30 days.

Physical Demands

The role is physically and mentally demanding. Managers are on their feet most of the time and may need to taste food. They may carry up to 50 pounds. Typical work hours are 45 to 50 per week, with longer or irregular hours possible due to weekend and evening service. Location changes may be required.

Equal Opportunity Employer

Busboys and Poets is an Equal Opportunity Employer.

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